Now, after 20 years of honing his craft in many fine restaurants, Hosey is using his skills to encourage others to make vegan or vegetarian choices. more

For the past three years in the pages of the Chestnut Hill Local, I have been so fortunate to be able to write about what I love most: food. more

The spritely, energetic woman with the empathetic, crystal-blue eyes is a rock star of sorts in Warsaw, well-known for her kids’ cooking school Little Chef – and for the nonprofit Recipe for Independence, an organization that has helped feed some of the more than two million refugees who’ve crossed the border into Poland since war broke out Feb. 24 in the Ukraine. more

Since the Mt. Airy institution opened in July 1936 down on Germantown Ave., not even World War II was able to dampen decades of spirited St. Patty’s celebrations at the neighborhood tavern like the arrival of COVID. more

When posting to Yelp, remember that your reviews have the power to make or break a local restaurant that, quite frankly, needs all our support right now. more

Spice Rack manager Shannon Lebraun is one of many local African Americans who make Northwest Philadelphia, from Chestnut Hill to Mt. Airy to Germantown, buzz to life with foodie possibilities. more

For the first time in recorded history, the Super Bowl and Valentine’s Day are falling on the same weekend. more

kitchen organization and cleanliness are trending - for a good reason. more

Adelinas, Chestnut Hill's newest restaurant, can be found at the corner of Germantown and E. Southampton Avenues. more

Anyone who has ever owned a restaurant has probably felt at some point that someone was driving nails into their head. Working around the clock, including nights, weekends and holidays (when most … more

We resolve to eat less food and to exercise, and we resolve to make better meal choices. We resolve to cook with healthier ingredients, and we resolve to make grocery lists that we stick to. more

As 2022 arrives, chefs see many exciting industry changes on the way, from the way we eat to what we eat. more

Our local restaurants do a great job of creating unique comfort food menus that embrace the tastes of the season. more

The original French version of charcuterie dates back centuries. “There are so many options, there is no right or wrong way to do it,” according to John Ingersoll, owner of Evergreen Cheese. “People, when they see a charcuterie board, they eat.“ more

The blaring return to the madness of the holidays this year may prove a bit jarring. So we asked Dr. Jacqueline Arenz, chief of psychiatry and medical director of Chestnut Hill Hospital’s Senior Behavioral Health Unit, as well as colleague Zia Ortega, nursing unit director of the Senior Behavioral Health Unit, to fill us in on ways we can cope with this holiday pandemonium. more

I never thought I’d be saying this, but I might have to listen to my mother and get my own captain’s chest freezer, the kind she’s been loving for years in her own basement. more

This year, I’m celebrating and advocating the return of the Cookie Swap Party. After being on hiatus last year, the parties are back, and they’re a win-win for everyone involved. more

Edna Buchanan has been my inspiration for more than twenty five years, but she doesn’t know it. She might never know it, but she sent this writer down a path of writing hard news, then … more

Staffing shortages, supply chain hiccups plague restaurants. more

I’ve already talked turkey in the column, and talked about prepping the Thanksgiving food, I thought I’d take a look this week at one of the most important parts of the meal: the holiday table. more